Crushed Potatoes

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Mashed potatoes can range from way too lumpy to way too creamy. But some comfort-foodie chef came up with a new take: crushed or smashed potatoes, which fit somewhere in between and really hit the spot. Feel free to make a double batch or adjust the amount of garlic.

Level:
Easy

Yield:
4

Serves:
4

Ingredients

2 lb. all-purpose potatoes

1 c. chicken broth

3 clove garlic

¾ tsp. salt

2 tbsp. unsalted butter

¼ c. whole or low-fat milk

Directions

Peel potatoes, halve lengthwise, and cut into thick slices.

In 3-quart saucepan, combine potatoes, broth, garlic, 1/4 teaspoon salt, and 2 cups water and bring to a boil over medium heat. Reduce to a simmer, cover and cook about 20 minutes, or until potatoes are tender. Drain, reserving garlic.

Combine potatoes and garlic in large bowl and add butter and remaining 1/2 teaspoon salt. With potato masher, coarsely mash, adding milk gradually until potatoes are just crushed. Serve hot.